These are the best Instant Pot Chicken Thighs! They’re juicy and deliciously seasoned, with the option to make an easy gravy with the juices in the pot. Cook from fresh or frozen; use bone-in or boneless chicken thighs.
Juicy Instant Pot Chicken Thighs
My family loves chicken thighs for dinner, and I have a few favorite chicken thigh recipes that I make often, like these Baked Chicken Thighs, our Grilled Chicken Thighs and this Instant Pot chicken thighs recipe.
These Instant Pot chicken thighs are coated in delicious seasonings and cook up perfectly moist and juicy. I love this recipe because it works with both bone-in or boneless thighs, so I can use whatever looks best or is on sale at the store that week. It’s also super convenient because you can cook frozen chicken in the Instant Pot if you forget to thaw your meat.
Once the chicken is cooked, I love to make a quick gravy with the cooking juices in the Instant Pot. The flavorful gravy takes this easy Instant Pot chicken thighs recipe to a whole new level of deliciousness!
Another raving review! I cannot believe how easy this is with spices already in my cabinet. I used bone in thighs and they were perfect at 10 min. I will make this again and again. Thank you! 🙂 Served with roasted veggies and side salad.
Cydnee
If you are new to Instant Pot cooking, I recommend reading my guide on how to use an Instant Pot. It will tell you everything you need to know to get started.
Instant Pot Chicken Thighs Ingredients
- Chicken Thighs: Bone-in or boneless, fresh or frozen.
- Seasonings: Dried oregano, paprika, garlic powder, onion powder, salt and pepper bring delicious flavor to the chicken.
- Olive Oil: For browning the meat.
- Chicken Broth: This is the liquid that will allow the pot to pressurize. You can substitute water, but I recommend using broth if you plan to make gravy.
- Gravy Ingredients: If you want to make gravy you’ll also need butter (for flavor), plus a slurry made with cornstarch and water to thicken the gravy.
How to Cook Chicken Thighs in the Instant Pot
Here’s an overview of the recipe steps. Find the full recipe with ingredient amounts in the recipe card below.
Season chicken. Stir together the dried oregano, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Rub the spice mixture over all sides of the chicken thighs. If you’re using skin-on thighs, try to rub some of the seasoning on the meat under the skin.
Brown chicken. Turn on the sauté function and add a tablespoon of olive oil to the Instant Pot. Once hot, add the chicken and brown for about 4 minutes per side. This step builds flavor!
Deglaze pot. Remove the chicken to a clean plate. Pour 1 cup of chicken broth into the inner pot and use a spatula to scrape up any browned bits on the bottom of the pot. This step will ensure you don’t get a burn message during the pressure cooking process.
Pressure cook. Set the metal trivet that came with your Instant Pot inside the inner pot and put the chicken on top of the trivet. This keeps the chicken out of the liquid during the cooking process. Close the Instant Pot lid, set the steam release valve to the sealing position, and pressure cook according to the cook times below.
How Long to Cook Chicken Thighs in an Instant Pot
- Fresh boneless, skinless chicken thighs: Pressure cook on high pressure for 8 minutes, followed by a 5 minute natural release. The natural release ensures that the chicken comes out tender and juicy. Then quick release any remaining pressure.
- Fresh bone in chicken thighs: Pressure cook for 10 minutes at high pressure, followed by a 5 minute natural release.
- Use an instant read thermometer to check that the chicken has reached 165° F in the center. If it’s not done, you can turn on sauté to bring the broth to a boil, then turn off the pot and put the lid back on for a few minutes to finish cooking the thighs from the residual heat.
How to Cook Frozen Chicken Thighs in an Instant Pot
- To cook frozen chicken thighs in your Instant Pot, first make sure that the chicken thigh pieces are separate and not frozen together. This will ensure that the chicken cooks evenly.
- Skip the step of browning the chicken. Add the chicken broth to the inner pot and place the metal trivet in the inner pot. Put the chicken thighs on top of the trivet.
- To season: Since the spice rub won’t stick well to frozen chicken, I recommend sprinkling half of it on the top of the chicken thighs after you place them on the trivet. After cooking you can add a little more seasoning and then brown the meat if you wish.
- Cook times: Cook frozen bone-in chicken thighs on high pressure for 15 minutes and then do 5 minutes of natural pressure release. Frozen boneless thighs will take 13 minutes to cook, plus a 5 minute natural release. You may want to brown the cooked chicken thighs under the broiler in the oven for a few minutes. Or, you can remove the liquid from the Instant Pot, add a little olive oil, and brown the cooked chicken thighs using the sauté function.
To Make Gravy
I love making a simple gravy from the liquid in the Instant Pot after cooking the chicken. To make gravy, first stir a tablespoon of butter into the cooking liquid in the Instant Pot. Then stir in a cornstarch slurry and bring the gravy to a simmer using the sauté function, cooking until the gravy thickens.
Serving Suggestions
Since we’re cooking the chicken in the Instant Pot pressure cooker, our oven is free to roast a pan of veggies or bake some Biscuits to serve with the meal.
- These mixed Roasted Vegetables, Roasted Sweet Potatoes or Roasted Broccoli are my go-to’s.
- If you want to make a salad, I suggest this Kale Salad.
- My Mashed Potatoes Recipe is perfect for serving with that gravy!
More Instant Pot Chicken Recipes
I love sharing family-friendly Instant Pot recipes! Here are a few more of our favorites:
Instant Pot Chicken Thighs
Ingredients
- 4 bone-in skin on chicken thighs, or boneless skinless chicken thighs, see note for frozen
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup low sodium chicken broth, or water, use 1.5 cups for 8 quart pot, use broth if you plan to make gravy
To Make Gravy (Optional)
- 1 tablespoon butter
- 1 ½ tablespoons cornstarch
- 1 ½ tablespoons water
Instructions
- In a small bowl, combine the dried oregano, paprika, garlic powder, onion powder, salt and pepper. Rub the spice mixture over all sides of the chicken thighs, trying to get some under the skin if using skin-on thighs.
- Pour the olive oil into the Instant Pot inner pot and press the "Sauté" button to turn on sauté mode. Once the oil is hot, spread it over the bottom of the pot. Carefully place the seasoned chicken thighs in the pot, skin side down. Cook about 4 minutes per side, until both sides are browned. Remove chicken to a clean plate.
- Turn off the Instant Pot and pour the chicken broth into the inner pot. Use a spatula to scrape up any browned bits on the bottom of the pot. This will ensure that you do not get a burn warning during the pressure cooking process.
- Place the metal trivet in the Instant Pot. Put the chicken thighs on top of the trivet, skin side up.
- Close the Instant Pot lid and turn the steam release valve to the sealing position.
- Pressure cook at high pressure:Bone-In Thighs: Cook at high pressure for 10 minutes. The Instant Pot will take about 5 minutes to reach pressure and then the cook time will begin counting down. When the cook time has finished, allow the pressure to release naturally for 5 minutes (just leave the Instant Pot alone).Boneless, Skinless Thighs: Cook at high pressure for 8 minutes. The Instant Pot will take about 5 minutes to reach pressure and then the cook time will begin counting down. When the cook time has finished, allow the pressure to release naturally for 5 minutes (just leave the Instant Pot alone).Frozen Thighs: See note below.
- Then carefully turn the steam release valve to the venting position to release any remaining pressure. When the float valve drops down carefully open the Instant Pot lid. Use an instant-read thermometer to check that the internal temperature of the chicken has reached 165° F. (If not done, you can turn on sauté to bring the broth to a boil, then turn off the pot and put the lid back on for a few minutes to finish cooking the thighs from the residual heat.)
To Make Gravy (Optional):
- Remove chicken and trivet from pot. If desired, pour the liquid from the pot through a strainer to strain out any solids and then return the liquid to the pot. Turn on sauté. Add the butter to the broth in the pot.
- In a small bowl, stir together the 1 ½ tablespoons each of cornstarch and water. Stir this cornstarch slurry into the liquid in the pot. Bring to a boil and cook at a simmer, stirring occasionally, until the gravy thickens. Remove from the heat and serve with the chicken.
Notes
- To cook frozen chicken thighs, skip the step of browning the chicken. Pour the broth into the bottom of the Instant Pot. Place trivet in the pot and put frozen thighs on top of the trivet. Since the spice rub won’t stick well to frozen chicken, I recommend sprinkling half of it on the top of the chicken thighs after you place them on the trivet. After cooking you can add a little more seasoning and then brown the meat if you wish. Cook frozen bone-in thighs for 15 minutes at high pressure plus 5 minutes natural pressure release. Cook frozen boneless thighs for 13 minutes at high pressure plus 5 minutes natural pressure release.
I originally shared this recipe in January 2019. Post updated November 2022 and January 2025.
I used taco seasoning. It’s what I had on hand. My husband raved over this recipe. Thank you!
Very tasty! I did double the Spice mixture (not the salt). thank you. Quick & easy meal!